6: Observed employee bounce between checking customers out at the cash register to putting bagels inside of boxes without washing hands. Observed a different employee transition from washing dishes back to the drink station and touch utensils without washing hands. Discussed with PIC who provided on-site training on proper hand washing procedures and times.
11: Dented can of pizza sauce stored with in-use stock. Corrected by removing from stock.
20: Cream cheese in make line temped between 48°F and 49°F. PIC stated cream cheese had been in cooler ~3.5 hr. Cream cheese is stored in round plastic containers inside of square metal prep pans and above the cold line. All other TCS items in make line that are stored directly in metal prep pans are within proper cold holding temps. Discarded cream cheese. Advised PIC place cream cheese directly in metal prep pans to reduce any temperature influence from the nearby ovens.
48: No hot water available at hand sink
Additional Comments
I will be returning within 10 days to do a follow-up inspection on all critical violations. Will be requesting permit revocation warning due to repeat critical violations. Discussed risk control plan and will provide applicable fact sheets.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
COS
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
COS
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
48 Hot and cold water available; adequate pressure
